Peppermint Buddies

What You'll Need

• 10 ounces white almond bark (can also use white chocolate)
• 1 teaspoon shortening
• 5 cups Chex cereal (any variety)
• 1/3 cup crushed peppermint candy canes
• 1/2 cup powdered sugar

How to Make It

1. Measure the 5 cups Chex Mix and put in a bowl, set aside.
2. Melt the almond bark and shortening in a saucepan.
3. Once melted add the crushed peppermint.
4. I used a food processor to crush the candy canes.
5. It worked great and made the candy canes very fine and the perfect consistency for the mix.
6. Pour the melted almond bark over the chex mix.
7. Stir well.
8. Let the mixture cool for a minute in the bowl.
9. In a large zip lock bag, add the powdered sugar.
10. Dump the cereal mixture into the ziplock bag and shake to coat them in the powdered sugar.
11. Give as many away as possible because you will eat them one by one until they are gone.

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Ranch Chicken Enchiladas

What You'll Need

• 3-4 Boneless Skinless Chicken Breasts
• 1 package chicken taco seasoning
• 1 package ranch dry salad dressing
• ½ cup bottled ranch
• ½ cup salsa
• 2 cups shredded cheddar cheese
• 1 can chicken broth
• 1 package white flour tortillas

How to Make It

1. Cook and shred the chicken.
2. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth.
3. The chicken just peeled apart.
4. I cooked it on low for about 3-4 hours.
5. Mix the ½ cup of ranch and ½ salsa in a bowl. Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
6. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that. Sprinkle with cheese and roll it up.
7. Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
8. Drizzle the top with ranch and enjoy!

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Cinnamon Swirl Banana Bread

What You'll Need

• 3 over-ripe bananas, smashed up
• 1/3 Cup melted Butter
• 3/4 Cup Sugar
• 1 egg, beaten
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups flour
• 1 tsp vanilla

Cinnamon Swirl

• 1/3 cup sugar
• 1 Tbs Cinnamon

How to Make It

1. Preheat your oven to 350.
2. Grease and flour a loaf pan.
3. I used a 9×5.
4. Mix bananas, sugar, butter, egg, and vanilla together.
5. Sprinkle the baking soda and salt on top.
6. Gently mix in the flour.
7. Be careful not to over-mix!
8. Add half of the batter in the greased pan.
9. Spoon the cinnamon mixture on top of this.
10. Use most of it, only leaving a little to sprinkle on the top.
11. Add the rest of the batter and then sprinkle the rest of the cinnamon sugar on top.
12. Bake for 50-60 minutes.
13. (Mine took 50) and adjust the baking time if you are using a smaller loaf pan.

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Snow Kiss Cookies

What You'll Need

• 2 oz Walnuts
• 2 Sticks Unsalted Butter
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla
• 1 3/4 cup Flour
• Powdered Sugar for coating your cookies

How to Make It

1. Cream butter, sugar, vanilla and salt together in bowl.
2. You have the option of toasting your walnuts until golden brown, but let them cool.
3. Place the walnuts in a food processor or blender and crush until fine.
4. Add this mixture to the butter, sugar, and salt.
5. Add the flour slowly to the mixture and mix until combined.
6. Wrap the dough in seran wrap and put it in the fridge for 1-2 hours to chill.
7. After chilled, preheat oven to 325 degrees.
8. Drop the dough by small scoops onto parchment lined cookie sheets. (I didn’t line mine in parchment and they still turned out great.
9. Bake for 10 minutes.
10. Take them out and let them cool on a cooling rack.
11. Once cooled, roll them in the powdered sugar. Enjoy!

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Cookies and Cream Hot Chocolate

What You'll Need

• 2 cups milk (I have also used 1 cup milk and 1 cup heavy cream)
• 1/2 cup hot chocolate powder
• 4-5 oreos
• whipping cream
• crushed oreos for topping

How to Make It

1. Warm up milk and on the stove over medium low heat.
2. Be careful not to let it boil.
3. Add the hot chocolate powder.
4. I have used both regular hot chocolate and candy cane hot chocolate powder.
5. The candy cane hot chocolate powder tastes like mint cookies and cream.
6. Both are delicious!
7. Grind the oreos up very finely in a food processor or blender.
8. Add the oreos to the warm milk.
9. Serve with whip cream topping and oreos crushed on the top.

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White Chocolate Cashew Fudge

What You'll Need

• 4 1/2 cups sugar
• 1 12 oz can evaporated milk
• 2 cubes butter (2 sticks, 1/2 cup each)
• 2 12 oz bags White Chocolate Chips
• 7 oz jar marshmallow cream
• 2 tsp vanilla
• 6-9 oz salted cashews

How to Make It

1. Start by putting the bags of white chocolate chips, marshmallow cream, vanilla, and 1 cube of butter in a mixing bowl I used my kitchen aid and it made the process nice and easy.
2. In a saucepan compine the butter, sugar and evaporated milk.
3. Bring to a boil on medium high heat and let it boil for 10 minutes.
4. I kept stirring mine occasionally with a wire whisk.
5. Pour hot syrup over your chocolate chips, marshmallow cream, butter, and vanilla and whip in your mixing bowl until it is fully incorporated.
6. Pour this into a buttered 9×13.
7. I also lined mine with parchment paper so that it would come out easily.
8. Press and evenly spread the cashews on top making sure they are secure so they won’t come out when it is flipped upside down.
9. Place in fridge for a few hours to set.
10. Once you are ready to cut, you can run the bottom of the pan under hot water to help release the fudge in the pan.
11. Flip over on a parchment paper and cut them into squares.

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Cheeseburger Soup

What You'll Need

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

How to Make It

1. Brown the ground beef in 3 quart saucepan.
2. Drain and set aside.
3. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery.
4. Saute until tender.
5. Add the broth, potatoes and beef and bring to a boil.
6. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
7. In small skillet melt remaining butter (3 T) and add the flour.
8. Cook and stir for 3-5 minutes or until bubbly.
9. Add to the soup and bring to a boil.
10. Cook and stir for 2 minutes.
11. Reduce heat to low.
12. Stir in the cheese, milk, salt and pepper.
13. Cook and stir until cheese melts.
14. Remove from heat and blend in sour cream.

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Monterey Chicken

What You'll Need

• three Tablespoons Honey
• three Tablespoons Soy Sauce
• three Tablespoons Worchestershire Sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• foor boneless skinless chicken breasts
• one cup shredded monterey Jack Cheese
• 8 slices apple-smoked bacon
• 8 tablespoons barbecue sauce

How to Make It

1. Mix the honey, soy sauce, Worcestershire sauce, garlic and salt together.
2. I cut my chicken breasts in half making them tenders.
3. Marinate your chicken breasts in this sauce for at least an hour but can be marinated overnight.
4. Preheat the oven to 350 degrees.
5. I poured a little of the sauce along the bottom of the pan and placed the chicken on top.
6. I covered with aluminum foil and cooked for about 30 minutes.
7. Make sure center is no longer pink and juices run clear.
8. While chicken is cooking, fry up the bacon and set aside.
9. When chicken is cooked, spread with barbecue sauce (I can’t believe I forgot the BBQ sauce!), top with bacon and cheese.
10. Broil until cheese is bubbly. Enjoy!!

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Twix Brownies

What You'll Need

Crust Layer

• 1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
• 6 Tablespoons Butter

Brownie Layer

• 1 box of 9×13 brownie mix
• Ingredients on the brownie mix box (Usually eggs, oil, and water)
• 1/4 cup hot fudge topping

Caramel Layer

• 1 (14 oz.) bag of caramels
• 2 Tablespoons heavy cream

Chocolate Topping

• 1 (11.5 oz) Bag milk chocolate chips
• 2 Tablespoons Butter
• 1/4 cup heavy cream

How to Make It

1. Grease the bottom of a 9×13 pan.
2. I would highly suggest lining the pan with parchment paper.
3. This made it very easy to lift out of the pan and cut the brownies.
4. Put the cookies into a food processor until very fine.
5. In a medium bowl melt the butter.
6. Add the cookies to this and mix until moist.
7. Press into the bottom of the 9×13 pan.
8. Prepare the brownie mix as directed on the box but also add in the 1/4 cup of fudge topping.
9. Spread on top of cookie.
10. Cook the brownie mix as directed and let it cool completely.
11. Melt cream and caramels together over medium low heat on the stove until caramels are melted and creamy.
12. Pour this evenly on top of the cooled brownies.
13. Let cool until set.
14. You can speed up the process by placing the brownies in the freezer for about 15 minutes.
15. Lastly, melt the chocolate, butter and heavy cream together and pour over the caramel layer.
16. Let this cool. Serve and enjoy.

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Raspberry Coconut Magic Bars

What You'll Need

• ½ cup chopped pecans
• ½ cup semisweet chocolate chips
• ⅓ cup white baking chips
• one tsp shortening
• 1⅔ cup graham cracker crumbs
• one stick {1/2 cup} butter, melted
• tow Tbls sugar
• three cups sweetened, flaked, coconut
• 1 14 oz can sweetened condensed milk
• one cup seedless raspberry preserves {or the flavor of your choice}

How to Make It

1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, butter, and sugar in a small bowl.
3. Press into a lightly greased 9x13 baking dish.
4. Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
5. Bake for 20-25 minutes or until coconut is lightly browned.
6. Let cool completely.
7. Spread the preserves over the cooled coconut crust and sprinkle with pecans.
8. Melt the chocolate chips in the microwave and stir until nice and smooth.
9. Drizzle over pecans.
10. Melt the white chips in the microwave and add shortening.
11. Stir until nice and smooth.
12. Drizzle over the top.
13. Let chocolate firm up in the fridge or on the counter and cut into bars.
14. Makes 36 bars.

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BISCOFF CREAM EGGS

What You'll Need

• 6 Tablespoons butter, softened
• 1/2 cup Biscoff spread
• 1/4 cup marshmallow cream
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• 8 ounces vanilla CandiQuik (1/2 a package)
• 1/4 cup sprinkles

How to Make It

1. In a large mixing bowl beat the butter and Biscoff until creamy.
2. Add the marshmallow cream and vanilla and cream again.
3. Slowly add the powdered sugar until it is all mixed in.
4. Divide the dough into 12 balls.
5. Shape and flatten each ball into an egg shape.
6. Place onto egg on a wax paper lined tray and freeze for at least 30 minutes.
7. Melt the CandiQuik according to the package directions.
8. Using a fork, place an egg one at a time into the melted chocolate.
9. Use a spoon to cover the tops.
10. Remove the egg using the fork again.
11. Tap gently on the side of the bowl to remove the excess chocolate.
12. Place on the wax paper lined tray and top with sprinkles immediately.
13. Makes 12 Easter eggs.
14. Store in a loosely sealed container on the counter for 5-7 days

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Cookies and Cream Muddy Buddies

What You'll Need

• five ounces white chocolate chips
• five ounces milk chocolate chips
• five cups Chex Cereal
• one tsp shortening
• Oreo cookies (8 for crushing and some for putting pieces throughout)
• one cup powdered sugar

How to Make It

1. Divide the chex cereal into two bowl.
2. 2 1/2 cups in each.
3. In a food processor crush 8 oreos until fine.
4. You can also crush in a gallon size bag with rolling pin.
5. In two gallon size bags, add 1/2 cup powdered sugar into each bag with 1/2 of the crushed oreos into each bag. (It was about 1/2 cup of crushed oreos.) Set aside.
6. Melt the white chocolate and milk chocolate in separate microwave safe bowls.
7. Melt 30 seconds at a time with 1/2 tsp shortening in each stirring after each 30 seconds until melted.
8. Once melted, stir in the chocolate into the separate bowls with Chex cereal until the Chex are coated well with the chocolate.
9. Add the white chocolate and milk chocolate separately to the gallon sized bags with powdered sugar and crushed oreos and shake until they are coated.
10. Then add some extra crushed pieces to the mixture at the end.
11. Enjoy!

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Strawberry Cheesecake Streusel Muffins

What You'll Need

• tow cups all purpose flour
• 1/2 cup granulated sugar
• tow tsp baking powder
• 1/2 tsp salt
• one egg
• 1/4 cup canola oil
• one cup whole milk
• one tsp vanilla extract
• tow cups strawberries cut into small pieces

Cream Cheese Filling

• four ounces cream cheese
• 1/3 cup granulated sugar
• tow tbsp beaten egg
• one tsp vanilla extract

Cinnamon Streusel

• 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• one tsp cinnamon
• three tbsp butter

How to Make It

1. Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners.
2. If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
3. In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt.
4. Set aside.
5. In another bowl, beat the milk, oil, egg and sugar.
6. Stir the dry ingredients in the milk mixture gently but do not overmix.
7. The batter should be slightly lumpy.
8. For the cheesecake mixture beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
9. For the topping, mix together the flour, sugar, and cinnamon.
10. With a fork blend in the butter until it looks like coarse sand.
11. Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner.
12. Sprinkle a few pieces of strawberries and then add about 1/2 tablespoon of the cheesecake mixture.
13. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter.
14. Add a few pieces of strawberries on the top and lastly sprinkle with the cinnamon streusel.
15. Bake for 20-25 minutes or until toothpick inserted comes out clean.
16. Let cool into the pan for 5 minutes and transfer them to a wire rack.

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Avocado Chicken Salad

What You'll Need

• tow cups cooked and shredded chicken (about 3 chicken breasts)
• 1/2 cup mayonnaise
• one teaspoon freshly chopped cilantro
• one large avocado diced
• tow tsp lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

How to Make It

1. Add the above ingredients together.
2. Serve in croissants, pitas, with tortilla chips, whatever you would like!

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Reese’s Peanut Butter Cup S’mores

What You'll Need

• one teaspoon baking powder
• 1/4 teaspoon salt
• one cup graham cracker crumbs
• 17 regular size peanut butter cups
• 1 1/2 cup marshmallow fluff
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• one egg
• one teaspoon vanilla
• 1 1/4 cup flour

How to Make It

1. Preheat the oven to 350 degrees.
2. Line a 8×8 pan with parchment paper and spray it with cooking spray.
3. In a large bowl, or mixer, beat butter, sugar and brown sugar until fluffy.
4. Beat in the egg and vanilla until combined.
5. With the mixer on low, stir in the flour, baking powder, salt and graham cracker crumbs until combined.
6. Spread 2/3 of the dough into the bottom of the prepared baking pan.
7. Press the peanut butter cups gently into the dough.
8. Spread the marshmallow fluff on top.
9. Press the remaining dough onto a non stick surface into an 8×8 square.
10. Lay it on top of the marshmallow fluff and press lightly.
11. Bake for 25-30 minutes or until the edges brown.
12. Allow them to cool for at least 2 hours to set.
13. Remove from pan and cut into squares.

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Slow Cooker Pesto Ranch Chicken

What You'll Need

• four boneless skinless chicken breasts
• 6 ounce jar pesto (I used basil pesto)
• one package ranch dressing seasoning mix
• 1/2 cup chicken broth

How to Make It

1. Spray slow cooker with cooking spray and place chicken breasts in the bottom.
2. Sprinkle ranch packet over the chicken breasts, pour pesto over the top, and lastly pour the chicken broth over the top.
3. Cook on low for 4-6 hours. Easy huh?

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Bongo Bars

What You'll Need

• ¾ Cup Butter
• 2 Cups Brown Sugar
• 2¾ Cups Flour
• 2½ tsp baking powder
• 3 eggs
• Bag of chocolate Chips
• 1 tsp vanilla

How to Make It

1. Preheat the oven to 350 degrees.
2. Melt the butter and mix it with the brown sugar in a large mixing bowl.
3. Add the flour and baking powder.
4. The mix will be crumbly at this point.
5. Be careful not to overmix these!
6. Add eggs and vanilla.
7. Lastly the chocolate chips.
8. Spread in a 9x13 pan.
9. Bake for 25-30 minutes.
10. Enjoy!

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Carmelitas

What You'll Need

• 32 caramel squares, unwrapped
• ½ cup heavy cream
• ¾ cup butter, melted
• ¾ cup brown sugar, packed
• one cup flour
• one cup rolled oats
• one teaspoon baking soda
• six ounces semisweet chocolate chips

How to Make It

1. Preheat oven to 350.
2. Grease an 8x8 pan or you can line with aluminum foil or parchment paper for easier removal.
3. The carmel can get sticky. (can also be made in a 9x13 just double the ingredients)
4. In a mixing bowl, combine melted butter and brown sugar.
5. Add flour, oats, and baking soda.
6. Mix until combined.
7. Divide the cookie mixture in half and pat half of the mix into the bottom of the 8x8 pan.
8. Bake for 10 minutes and remove.
9. While baking, combine the caramels and heavy cream and stir until completely smooth.
10. Can also be melted in the microwave, just stir after every 30 seconds being careful not to let it burn.
11. Remove pan from the oven and sprinkle chocolate chips over the crust.
12. Pour carmel mixture over the chocolate chips and crumble remaining cookie dough on top.
13. Return to oven and bake for 15-20 minutes until the edges are lightly brown.
14. Once removed from oven allow them to completely cool and the carmel to set up.
15. The carmel is like molten carmel right out of the oven and you want to let it cool.
16. You can speed up the cooling process by putting it in the fridge if needed.

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BIRTHDAY CAKE WAFFLES

What You'll Need

• one cup Bisquick (I use the heart healthy Bisquick)
• one cup cake mix
• one cup milk
• one egg
• tow tablespoons oil
• Rainbow sprinkles

How to Make It

1. Mix ingredients until blended.
2. Pour batter onto lightly greased waffle iron.
3. Bake 4-5 minutes.
4. I also made a glaze to drizzle over the waffles by mixing 1/2 cup confectioners’ sugar and 3 teaspoons milk.
5. A fun birthday treat and tradition that everyone can enjoy!

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Chicken Caesar Pockets

What You'll Need

• 1lb chicken, cooked and diced
• 2 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 cup milk
• 1/2 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 jar (12oz) caesar dressing
• 1/2 cup parmesan cheese
• 2 pkg Pillsbury Crescent rolls

How to Make It

1. In a medium saucepan, melt butter over medium heat.
2. Add flour and cook for one minute, stirring constantly with a spoon.
3. Add milk, salt and pepper and bring mixture to bubbly (about 5 minutes) over medium high heat.
4. Add caesar dressing and reduce heat to low.
5. Add cooked and diced chicken to pan and heat until warmed.
6. On a large parchment paper lined cookie sheet, unroll one package of crescents.
7. Divide package into 4 rectangles (by keeping two crescents pinched together).
8. Scoop warm chicken mixture onto center of rectangle.
9. Fold dough over and pinch seams together.
10. Repeat for remaining package of crescent rolls until all pockets are made.
11. Bake pockets in a 375 degree oven for about 12-14 minutes.
12. During last minute of baking sprinkle with parmesan cheese.
13. Remove and eat warm!

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